Get Up & Go Lentil Breakfast Bowl – Lentils.org

Get Up & Go Lentil Breakfast Bowl

  By lentilsorg  ,

October 28, 2020

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  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 10
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Directions

  1. To plate this dish, evenly divide a base of quinoa, lentils, and tater tots into 10 shallow bowls.
  2. Top each bowl with ¼ cup (60 mL) of shredded cheese. Divide tomatoes, pickles, and salsa evenly. Top with ½ cup (125 mL) scrambled eggs and 1 oz (25 mL) sriracha mayo.

Ingredients

5 cups (1.25 L) tri-color quinoa, cooked and hot

5 cups (1.25 L) whole red lentils, cooked and hot

10 cups (2.5 L) tater tots, pre-cooked and hot

2 ½ cups (625 mL) shredded cheddar cheese

6 cups (1.5 L) cherry tomatoes, quartered

2 cups (500 mL) dill pickle slices

2 cups (500 mL) medium salsa, prepared

5 cups (1.25 L) scrambled eggs

10 oz (284 mL) sriracha mayo (2 parts low-fat mayo:1 part sriracha)

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Nutrition Facts

Serving Size2 ¾ cups (675 mL)
Calories970
Sodium1820 mg
Potassium1336 mg
Protein34 g
Cholesterol355 mg
Sugar9 g
Total Fat54 g
Saturated Fat14 g
Total Carbohydrates87 g
Dietary Fiber12 g